Perfect Sauteed Mushrooms – these steakhouse style mushrooms are hearty, rich, and so easy for the most delicious mushroom side dish ever!

These perfect sauteed mushrooms are one of my absolute favorite dishes on earth – they are hearty, taste meaty, are a little salty, and so incredibly delicious.

I love to eat mushrooms with steaks, pasta, pork chops, chicken, and fish – they are one of my all time favorite side dishes.

I once talked the chef of a fabulous Northern Colorado restaurant to show me the secret to perfect sauteed mushrooms, and these deliciously easy sauteed mushrooms are a perfect replica of his five star restaurants mushroom side dish.

 

Just Take Me To The Perfect Sauteed Mushrooms Recipe Already!  

If you’d like to skip my helpful tips and tricks (like how to keep mushrooms from getting soggy), please scroll to the bottom of the page where you will find the easy printable recipe, just above the comments.

 

How To Keep Mushrooms From Getting Slimy

Have you ever had soft, rubbery mushrooms that almost taste….. slimy? I LOVE all things mushroom – but there is absolutely nothing worse than weak, soft, and slimy mushrooms with very little flavor or texture.

To make perfectly delicious mushrooms, you have to let them release their liquid and brown them to be slightly crispy – it brings out the rich, meaty flavor in mushrooms everyone loves. To do this, we’re cooking the mushrooms over high heat until they are golden brown before we add back lots of liquid to the pan when we add in white wine.

To get the best results, follow these tips:

 

-Add mushrooms only after pan is scorching hot and olive oil is shimmery/butter is melted and foamy.

-Be sure to salt and pepper mushrooms while sauteeing with butter or olive oil.

-Don’t add your cloves of garlic to the pan until mushrooms have started to become soft brown.

-Be sure to mix in gourmet mushrooms of all shapes and sizes – I use baby bella mushrooms as a “base” and then add in some fancy mushrooms since they tend to be a lot more expensive.

-When adding wine, keep the pan over medium heat and then return to high to cook off.

-Serve sauteed mushrooms when piping hot – reheat with a little butter in a pan for leftovers.

To Make This Sautéed Mushrooms Recipe, You’ll Need:

• 2 tbsp butter, set 1 tbsp aside
• 1 tbsp olive, canola or other oil
• 1 1/2 pound Gourmet Mushrooms, cinnamon cap, oyster, king oyster and shiitake, fill out your 1/2 pound with cremini if you can’t source some of the mushrooms but try as many exotics as you can
• 5 cloves garlic, diced
• 1/4 cup white wine, use half grape juice and diluted white wine vinegar OR 1/4 cup stock if you don’t cook with wine, though wine will taste best
• salt, to taste
• Black pepper, to taste
• Stovetop
• Cast iron or other heavy pan

 

Other Mushroom Dishes You’ll Love:

If you love this great recipe for sauteed mushrooms, please check out some of my other favorite mushroom dishes!

Creamy Garlic Chicken Thighs and Mushrooms Recipe

Low Carb Keto Garlic Butter Parmesan Tuscan Mushrooms

The Best Garlic Butter Mushrooms Recipe

Creamy Sausage Florentine Mushrooms

Taco Stuffed Mushrooms

The Best Oven Broiled Ribeye Steaks with Mushrooms Recipe

 

Other Easy Side Dishes You’ll Love:

 

If you love this sauteed mushroom recipe, please check out some of my other favorite easy side dishes that you will love just as much!

The Best Oven Roasted Garlic Parmesan Asparagus Recipe

Paleo Garlic Parmesan Zucchini Fries

Pan Fried Brussels Sprouts with Ghee

Garlic Chinese Style Green Beans

Ok… onto the recipe! I hope you love this versatile dish as much as I do!

 

 

Perfect Sautéed Mushrooms Recipe

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Yield: 4 servings

Perfect Sauteed Mushrooms

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Quick and easy- these perfect sautéed mushrooms are a fabulous side dish you won't be able to get enough of!

Print

Ingredients

• 2 tbsp butter, set 1 tbsp aside
• 1 tbsp olive, canola or other oil
• 1 1/2 pound Gourmet Mushrooms, cinamon cap, oyster, king oyster and shiitake, fill out your 1/2 pound with cremini if you can't source some of the mushrooms but try as many exotics as you can
• 5 cloves garlic, diced
• 1/4 cup white wine, use half grape juice and diluted white wine vinegar OR 1/4 cup stock if you don't cook with wine, though wine will taste best
• 1 tsp celtic sea salt (+ more to taste if desired)
• 1 tsp black pepper, to taste

Instructions

1. Heat a heavy pan or cast iron skillet.
2. Add oil and 1/2 butter.
3. When almost smoking, add mushrooms.
4. Stir and let mushrooms brown slightly season with salt and pepper.
5. Add remaining 1/2 butter and garlic.
6. Stir quickly to heat garlic, but be careful not to let it burn.
7. Add white wine (caution- it will release a LOT of steam when it hits the pan).
8. Let wine cook down.
9. When liquid is fully absorbed, taste.
10. Add any additional salt to taste (dont add before, the butter may make your mushrooms saltier than you realize when cooked down).
11. Serve warm!